کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1187925 | 963477 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production and characterization of partially purified thermostable α-galactosidases from Streptomyces griseoloalbus for food industrial applications
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Production and characterization of partially purified thermostable α-galactosidases from Streptomyces griseoloalbus for food industrial applications Production and characterization of partially purified thermostable α-galactosidases from Streptomyces griseoloalbus for food industrial applications](/preview/png/1187925.png)
چکیده انگلیسی
Solid-state fermentation was carried out for the production of extracellular α-galactosidase by Streptomyces griseoloalbus. Soybean flour was the best solid substrate for α-galactosidase production. In flask-level optimization, the highest enzyme yield of 111 ± 0.2 U/gds was obtained under optimal conditions. The partially purified α-galactosidase preparation showed highest activity at pH 5.0 and 65 °C. The enzyme was completely stable at pH 5.0 to 7.0 and at 50 and 55 °C for 5 h. The t1/2 of the enzyme at 65 °C was 3.5 h. The information obtained from the present investigation is advantageous for food industrial applications of S. griseoloalbus α-galactosidases.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 111, Issue 3, 1 December 2008, Pages 631–635
Journal: Food Chemistry - Volume 111, Issue 3, 1 December 2008, Pages 631–635
نویسندگان
G.S. Anisha, P.J. Rojan, J. Nicemol, K.N. Niladevi, P. Prema,